A few of the original Steak and Ale fireplaces remain in the main dining room. Kovar found the old solid-wood doors in storage and is using them at the entrance to the adjacent Victoria lounge. There is a bar in the main dining room as well.

Wood tones still dominate, but white table coverings brighten the space. There are overhead lighting issues that need to be resolved. A few tables have harsh shadows and almost no lighting after dark. Silence your cellphone and fire up the flashlight app.

Orlando consulting chef John Tan, who most recently worked with Orlando's Bistro CloClo, helped shape the menu in soft opening and is now heading the culinary team. Tan built a solid reputation as a top-notch chef at Park Plaza Gardens in Winter Park.

Of the starters the crab cakes ($15) and raw oysters ($12) were the most impressive. The shellfish patties were lightly seared and the oysters large and plump with a clean taste.

Seared ahi ($16) was good but lacked the buttery depth one expects.

The side Caesar ($6) was a nice surprise. The house-made dressing was a perfect foil to the sweet romaine lettuce and acidic Parmesan cheese and garlic.

Tan's elegant touch was most evident in the entrée presentations and soups.

During my two visits I sampled grilled corvina ($26) with a Parmesan crust, salmon ($24) and grouper ($28). All of the fish were top-notch and expertly prepared, although the salmon was at the brink of basking too long in the heat.

The entree presentations were thoughtful and simple with freshly sautéed vegetables (baby bok choy, carrots, yellow squash and slender green beans) and a risotto cake wedge on the side.

The lobster bisque ($6), a lightly textured velvety concoction, was replete with flavor.

The kitchen shows a deft hand with beef and chops. The New York strip ($36) was a spot-on medium rare.

For dessert the chocolate bread pudding ($6) with fresh fruit was good but not a true guilty pleasure. The creme brulee ($6) met the mark: The crisp sugar topping cracked to reveal an over-the-top luxurious vanilla custard.

Service was pleasant and efficient on both visits.

Blackfin is a work in progress. The few bumps in the road can easily be smoothed out. But attention needs to be paid quickly to develop a strong base of regulars.

Today we reveal the winners of the Orlando Sentinel's 16th annual Foodie Awards, our readers' favorite places to eat and drink in 2013. I have noted my picks, too, but the main focus is your take on Central Florida's dining scene.